Dulce de Leche Brownies

By vealam

Ingredients

• 10 ounces unsweetened chocolate, chopped
• 1 cup unsalted butter, sliced
• 1/2 cup dulce de leche
• 1 cup granulated sugar
• 1 cup light brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1 cup all-purpose flour (plus 3 tablespoons)
• 3 tablespoons cocoa powder
• warm dulce de leche (for drizzling)

Details

Servings 18
Preparation time 20mins
Cooking time 65mins
Adapted from cookingandbeer.com

Preparation

Step 1

Preheat your oven to 350 degrees F and line a 9x13in baking dish with parchment paper or spray with a non-stick spray. Set aside.

Create a double boiler by placing a glass bowl over a simmering pot of water (making sure that the bottom of the bowl doesn’t actually touch the simmering water). To the bowl add the chopped dark chocolate and the butter. Stir continuously until the chocolate and butter are melted and smooth. Remove the bowl from heat and stir in the dulce de leche while the chocolate is still warm.

Let the chocolate cool for a minute or two, and then whisk in the sugars until smooth. Add each egg, whisking after each addition until all of them have been added. Stir in the vanilla extract.

In a bowl, whisk together the salt, flour and cocoa powder.

Add the dry ingredients to the wet, and gently begin to fold the ingredients together until no dry ingredients remain. Do not overmix if you want a fudgier brownie.

Pour the batter into your prepared dish and smooth out with a rubber spatula. Bake the brownies for 40-45 minutes or until a toothpick comes out clean or with just a few crumbs. Begin checking them at the 30 minutes mark as every oven is different.

Remove from oven and let cool for 20 minutes before removing the brownies from the pan and cutting them into bars. Store in an airtight container for about a week.

Best served with vanilla ice cream and a drizzle of dulce de leche! Enjoy!